Receta Wholewheat Zucchini Bread for #BreadBakers
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It's time for #Breadbakers again and I'm so excited to host it this month. The theme I picked is 'Breads using Summer Bounty'. So any bread, quick or with yeast, using fruits, herbs and vegetables from your garden or fresh from the farmer's market can be made. We have a delicious list of breads from the lovely bakers, don't forget to visit their blogs (listed at the end of the post).
I planted a zucchini plant in my raised vegetable bed this year. It started flowering beginning of July and I was hoping for a bumper crop of zucchini. Little did I know that not all flowers become fruit. With no zucchini in sight even after 3~4 weeks, I started to panic. A quick google search even led me to think that there were no bees in our area to pollinate the flowers and I might end up zucchini-less after all. Then one day I saw these 2 big ones -- not sure how I missed them the whole time. Then the next day I found a gigantic 13" one -- I might have to get my glasses checked now. I'm glad that my zucchini story ended on a positive note. Not sure if I'll get more though -- I see flowers but no tiny or big zucchinis :-(
So I used one of my zucchini to make this yummy Wholewheat Zucchini bread. Recipe is from King Arthur's 'Whole Grain Baking' cookbook. Here, the classic zucchini bread is made all better because the moisture from the grated zucchini softens the bran in the whole wheat, resulting in an amazing quick bread.
The tiny bit of ground nutmeg and lemon zest show off the zucchini and if you use white whole wheat flour instead of the traditional flour, gives the bread a beautiful light golden color. It is great to serve for breakfast or as a quick snack.
- Wholewheat flour - 2cups
- Bread flour - 1cup
- Sugar - ¾cup
- Baking powder - 1tbsp
- Salt - 1tsp
- Ground Nutmeg - ¼tsp
- Eggs - 2 large (I used 2tbsp egg replacer whisked in 6tbsp water)
- Milk - ¾cup (any dairy or non-dairy milk would work)
- Oil - ¼cup
- Zucchini - 1½cups, grated
- Raisins - ½cup
- Walnuts - ½cup, chopped
- Lemon zest - 1tbsp, grated
Method:
Preheat 350°F. Lightly grease a 9"x5" loaf pan.
Whisk together the flours, sugar, baking powder, salt and nutmeg in a mixing bowl.
Whisk the eggs (or egg replacer mixture), milk and oil in a small bowl.
Stir in the wet ingredients into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.
Pour the batter into the prepared pan. Bake for 1 hour or until a cake tester inserted in the center comes out clean.
Remove from the oven and cool in the pan for 15 minutes before taking it out of the pan and purring it on a wire rack to cool completely.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
Breads using Summer Bounty: